| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tamara3 |
1 |
servings |
INGREDIENTS
| 500 |
g |
Roma tomatoes; finely diced |
| 2 |
|
Handfuls rocket leaves |
| 1/2 |
c |
Olive oil |
| 1 |
|
Shallot; chopped |
| 2 |
|
Cloves garlic; minced |
|
|
Juice and zest of 1 lemon |
| 1 |
tb |
Drained capers; minced |
| 50 |
g |
Kalamata olives; stoned and chopped |
| 4 |
|
180 g. salmon fillets; skin removed |
|
|
Lemon wedges |
INSTRUCTIONS
Combine the diced tomatoes, rocket leaves, olive oil, shallots, garlic,
lemon juice and zest, capers and olives in a mixing bowl and toss well.
Season to taste with salt and pepper if desired. Set aside. (The acidic
ingredients will wilt the rocket leaves).
Preheat a grill pan or griller and season the salmon with salt and pepper.
Place the salmon fillets in the griller or grill pan and cook over a high
heat until the fish is well seared, about 4 minutes. Turn the fish
carefully and cook the other side for 1 minute.
Transfer the fish to warmed plates and spoon over the rocket salsa. Garnish
with lemon wedges.
Converted by MC_Buster.
Per serving: 1988 Calories (kcal); 146g Total Fat; (66% calories from fat);
140g Protein; 28g Carbohydrate; 354mg Cholesterol; 1295mg Sodium Food
Exchanges: 0 Grain(Starch); 19 Lean Meat; 5 Vegetable; 0 Fruit; 24
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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